publication . Article . 2011

Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.

Elvira Costell; Patricia Arcia; Amparo Tárrega;
Open Access English
  • Published: 01 Jan 2011
The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1 g/100 g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9 g/100 g), sucrose concentration (4 to 16 g/100 g), and lemon flavor concentration (25 to 225 mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentr...
free text keywords: LECHE, OPTIMIZACIÓN, SUPERFICIE, Food Science, Animal Science and Zoology, Genetics, Fat content, Response surface methodology, Polysaccharide, chemistry.chemical_classification, chemistry, Inulin, chemistry.chemical_compound, Sucrose, Prebiotic, medicine.medical_treatment, medicine, Significant difference, Fat substitute
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